Protein Pumpkin Cream Cheese Muffins (Better Than Starbucks)
These Protein Pumpkin Cream Cheese Muffins pair a spiced pumpkin protein muffin with a tangy cream cheese center, inspired by the Starbucks classic, with 8g of protein per muffin.
Servings: 12 muffins
Calories: 237kcal
Cost: $8.39 or $0.70/muffin
Equipment
Ingredients
Protein Pumpkin Muffins:
- 1 ¼ cups whole wheat pastry flour
- ½ cup protein powder plain, vanilla, or chocolate
- 2 tsp cinnamon
- 1 ½ tsp baking soda
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 15 oz canned pumpkin puree (not pumpkin pie filling)
- ¾ cup coconut sugar or brown sugar
- 2 large eggs
- ¼ cup avocado oil
- ¼ cup plain Greek yogurt
- 2 tsp vanilla extract
Cream Cheese Filling:
- 6 oz cream cheese room temperature
- 1 ½ tbsp granulated sugar
- 2 tsp whole wheat pastry flour
- ¼ tsp vanilla extract
Instructions
- Preheat your oven to 375° and line a 12-count muffin tin.
- In a medium bowl, mix together the flour, protein powder, cinnamon, ginger, nutmeg, cloves, and baking soda. Set aside.
- In a separate bowl, whisk together pumpkin, coconut sugar, eggs, oil, Greek yogurt, and vanilla. Whisk until no clumps of yogurt remain.
- Add the dry ingredients and stir until just combined. Set aside.
- Make the cream cheese filling by stirring together the room-temperature cream cheese, granulated sugar, flour, and vanilla until smooth and combined. Set aside.
- Divide the batter evenly between 12 muffins. Scoop a little less than 1 tbsp of the cream cheese mixture onto the center of each muffin, then press them into the batter slightly.
- Bake for 21-23 minutes or until a toothpick inserted in the center comes out clean. Allow to cool, then serve. Store in the fridge for up to 3 days or the freezer for up to 3 months.
Video
Nutrition
Serving: 1muffin | Calories: 237kcal | Carbohydrates: 29g | Protein: 8g | Fat: 11g | Sodium: 242mg | Fiber: 3g
